Roast
the red peppers according to your favorite method until the skin is
dark
black. We did it on the BBQ outside. Let cool and remove the
skin.
Often placing them in a paper bag for cooling is useful. We had so many
we just refrigerated them all overnight. Do not run the peppers
under
water! This washes away a lot of the great flavor. Remove the stem,
seeds and ribs. Cut into little cubes.

Cut
the mozzarella into small dice and mix with the red pepper. Add the
parsley,
the oil, and the garlic. Season with salt and pepper.

Divide
the salad greens among 4 plates and top with the smoked mozzarella
mixture.
Serve immediately.